Scalloped New Potatoes

Recipe by: LACTAID® Brand

Spinach and red sweet pepper lend a colorful twist to these scalloped potatoes.

Servings

Prep Time

25 min

Cook Time

20 min

Total Time

45 min

2 pounds tiny new potatoes, sliced ¼-inch thick

6 cups torn spinach

1 small red sweet pepper, cut into thin bite-size strips

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

3 tablespoons all-purpose flour

1 teaspoon dried parsley

½ teaspoon dried basil, crushed

½ teaspoon salt

¼ teaspoon ground black pepper

Nonstick cooking spray

¼ cup fine dry breadcrumbs

1 tablespoon olive oil

In a large saucepan, cook potatoes, covered, in boiling salted water about 8 minutes or just until tender. Drain and transfer to a very large bowl
Add spinach and sweet pepper to potatoes. Toss gently to combine. Set aside.

Cook onion and garlic in 2 tablespoons of olive oil over medium heat for about 5 minutes or just until tender.
Stir in flour, parsley, basil, salt, and black pepper.
Stir in LACTAID® Reduced Fat 2% Lactose-Free Milk all at once. Cook and stir over medium heat until thickened and bubbly.

Lightly coat a 2-quart oval or rectangular baking dish with cooking spray; set aside.
Pour sauce over potato mixture. Stir gently until coated. Spoon potato mixture into prepared baking dish.
In a small bowl, stir together the remaining 1 tablespoon olive oil and breadcrumbs; toss to coat. Sprinkle over potato mixture.
Bake, uncovered, in a 375 degree F oven about 20 minutes or until edges are bubbly and the crumbs are golden.